Mustard greens are the leafy green tops of the mustard plant, Brassica juncea, commonly used in cooking. They have a peppery, slightly bitter flavor, similar to mustard or wasabi, due to compounds called glucosinolates. The leaves can be eaten raw in salads, sautéed, steamed, or added to soups and stir-fries. They vary in appearance, with some varieties having broad, flat leaves and others being curly or ruffled, typically green but sometimes with purple or reddish hues.
Nutritionally, mustard greens are rich in vitamins A, C, and K, as well as antioxidants and fiber. They’re a staple in Southern U.S. cuisine (often cooked with bacon or ham), Asian dishes (like stir-fried or pickled), and Mediterranean recipes. Different cultivars, like Mizuna or Red Giant, offer varying textures and flavor intensities. They’re easy to grow, thriving in cool climates, and are often harvested young for a milder taste.
This recipe from Nigel Slater, can be used with any greens
really.
Simple one with Garlic and Seseme Oil here…